Ham and Cheddar Pierogi Bake Recipe

After a long week, there’s nothing my family craves more than a hearty, comforting meal that doesn’t require hours in the kitchen. This Ham and Cheddar Pierogi Bake has become a weeknight staple in our house, and for good reason. Imagine tender, cheesy pierogies enveloped in a creamy, homemade cheddar sauce, studded with savory ham, and baked to golden perfection. The first time I made this, the aroma alone had everyone gathered around the kitchen, eager to dig in. The combination of the soft pierogies, the rich cheese sauce, and the salty ham is just irresistible. Even my pickiest eater, who usually shies away from anything “saucy,” devoured a generous portion. It’s a dish that’s both incredibly satisfying and surprisingly easy to put together, making it a winner in my book. If you’re looking for a family-friendly meal that’s packed with flavor and comfort, look no further – this Ham and Cheddar Pierogi Bake is guaranteed to be a hit!

Ingredients

This delectable Ham and Cheddar Pierogi Bake relies on a simple yet harmonious blend of ingredients. Each component plays a vital role in creating the ultimate comfort food experience. Let’s delve deeper into each ingredient and understand why they are essential for this recipe.

• 2 tablespoons butter: Butter forms the foundation of our creamy cheese sauce. It provides richness and flavor while also acting as the fat component for our roux, the thickening agent that gives the sauce its luxurious texture. Unsalted butter is generally recommended in recipes like this to control the overall saltiness, especially since we are using chicken broth and cheddar cheese, both of which contain sodium. However, if you only have salted butter on hand, simply reduce the amount of salt you might add later in the recipe, or taste the sauce before adding any extra salt. For a richer flavor, consider using European-style butter, which has a higher butterfat content.
• 1 cup diced onions: Onions are the aromatic backbone of many savory dishes, and this pierogi bake is no exception. When sautéed in butter, onions release their sweet and pungent flavors, adding depth and complexity to the cheese sauce. Yellow onions are a great all-purpose choice for this recipe, offering a balanced flavor that isn’t too overpowering. White onions are milder, while red onions, with their sharper taste, could also be used for a slightly different flavor profile. Dice the onions into small, uniform pieces to ensure they cook evenly and become tender during the sautéing process. For an even deeper onion flavor, you could caramelize the onions slightly before adding the flour, though this will add extra time to the preparation.
• 2 tablespoons Gold Medal™ all-purpose flour: All-purpose flour is the key ingredient for creating a smooth and creamy cheese sauce. It acts as a thickening agent when combined with butter, forming a roux. This roux is then used to thicken the liquid ingredients (chicken broth and milk) into a luscious sauce. Gold Medal™ is a well-known and reliable brand of all-purpose flour, but any good quality all-purpose flour will work perfectly. It’s crucial to whisk the flour into the melted butter until smooth and cook it for 1 to 2 minutes. This step, known as cooking out the raw flour taste, is essential for a flavorful and non-grainy sauce. For those who need to avoid gluten, a gluten-free all-purpose flour blend can be substituted. Ensure it’s a blend that is designed for a 1:1 replacement for all-purpose flour in baking and cooking applications.
• 3/4 cup Progresso™ reduced sodium chicken broth (from 32-oz carton): Chicken broth adds savory depth and moisture to the cheese sauce. Using reduced sodium broth is a healthier option, allowing you to control the overall saltiness of the dish. Progresso™ is a readily available brand, but any good quality chicken broth, whether store-bought or homemade, will work well. Homemade chicken broth, if you have the time to make it, will always elevate the flavor of your dishes. Vegetable broth can be used as a vegetarian alternative, although it will slightly alter the flavor profile of the sauce. Make sure to use broth from a carton rather than bouillon cubes or granules, as carton broth provides a richer and more balanced flavor.
• 3/4 cup milk: Milk adds creaminess and thins out the cheese sauce to the perfect consistency. Whole milk will result in the richest and creamiest sauce, but 2% or even 1% milk can be used to reduce the fat content without significantly compromising the texture. For a dairy-free option, unsweetened almond milk, soy milk, or oat milk can be substituted. Keep in mind that dairy-free milks may slightly alter the flavor and thickness of the sauce. If using dairy-free milk, you may need to adjust the cooking time slightly, as some dairy-free milks thicken differently than cow’s milk.
• 1 1/2 cups shredded Cheddar cheese (6 oz): Cheddar cheese is the star of this bake, providing a sharp, tangy, and cheesy flavor that complements the ham and pierogies beautifully. Using pre-shredded cheese is convenient, but shredding your own cheese from a block is often recommended for better melting and flavor. Pre-shredded cheese is often coated with cellulose to prevent clumping, which can sometimes hinder its melting ability. Sharp cheddar cheese will provide a more pronounced flavor, while mild or medium cheddar will be milder and creamier. For a richer flavor, consider using a blend of sharp and extra-sharp cheddar. You can also experiment with other types of cheese, such as Monterey Jack, Colby, or even a smoky Gouda for a different flavor dimension.
• 1 package (16 oz) frozen potato and Cheddar pierogies: Frozen potato and cheddar pierogies are the heart of this dish, providing a comforting and satisfying base. Frozen pierogies are readily available and convenient, making this recipe quick and easy to prepare. Potato and cheddar pierogies are a classic and popular choice, but you can also experiment with other pierogi fillings, such as potato and onion, cheese, or even meat-filled pierogies, depending on your preference. If you prefer fresh pierogies, they can be used instead of frozen, but you will need to adjust the microwaving time accordingly. Fresh pierogies usually require less cooking time. There are many brands of frozen pierogies available; Mrs. T’s and Kasia’s are popular and widely available options.
• 1 tablespoon water: Water is used to help thaw the frozen pierogies in the microwave. The small amount of water creates steam, which gently thaws the pierogies without cooking them through. This step ensures that the pierogies are tender and ready to absorb the cheese sauce during baking.
• 1 cup cubed ham (6 oz): Ham adds a savory and salty element to the bake, complementing the cheesy pierogies and sauce perfectly. Cooked ham, such as leftover holiday ham, deli ham, or ham steak, can be used. Cubing the ham into bite-sized pieces makes it easy to distribute throughout the bake and ensures that each bite is flavorful. For a smoky flavor, consider using smoked ham. If you don’t have ham on hand, cooked bacon, diced kielbasa, or even shredded cooked chicken or turkey can be used as substitutes. For a vegetarian option, consider adding sautéed mushrooms or roasted vegetables instead of ham.
• 2 tablespoons thinly sliced green onions: Green onions, also known as scallions, provide a fresh, mild onion flavor and a pop of color as a garnish. They are added at the end of the baking process to maintain their fresh flavor and vibrant green color. Thinly slicing the green onions ensures they are delicate and easy to eat. Other fresh herbs, such as chives, parsley, or dill, can also be used as a garnish for a different flavor profile and visual appeal.

Instructions

This Ham and Cheddar Pierogi Bake is surprisingly simple to assemble, following these easy-to-understand steps. Each step is designed to ensure your bake is perfectly cooked and bursting with flavor.

Step 1

Begin by preheating your oven to 350°F (175°C). This temperature is ideal for baking the pierogi bake evenly and melting the cheese to a golden, bubbly perfection without burning. While the oven is preheating, prepare an 8-inch square (2-quart) glass baking dish. Glass baking dishes are recommended for even heat distribution, but a similar-sized ceramic or metal baking dish can also be used. Spray the baking dish generously with cooking spray. This is a crucial step to prevent the pierogi bake from sticking to the dish, making it easier to serve and clean up afterwards. Any type of cooking spray will work, whether it’s olive oil, canola oil, or butter-flavored. Ensure you spray the bottom and sides of the dish thoroughly.

Step 2

Now, let’s prepare the creamy cheese sauce. Place a 3-quart saucepan over medium heat. Add the 2 tablespoons of butter to the saucepan and let it melt completely. Swirling the pan gently will help the butter melt evenly and prevent it from burning. Once the butter is melted, add the 1 cup of diced onions to the saucepan. Cook the onions for 3 to 4 minutes, stirring occasionally with a spoon or spatula. The goal is to sauté the onions until they are just starting to soften and become translucent, but not brown. Stirring prevents the onions from sticking to the bottom of the pan and ensures they cook evenly. As the onions cook, they will release their aroma and sweeten slightly, adding depth to the cheese sauce.

Once the onions are softened, reduce the heat slightly to medium-low if needed to prevent the butter from browning. With a whisk in hand, sprinkle the 2 tablespoons of all-purpose flour over the sautéed onions in the saucepan. Whisk continuously to incorporate the flour into the melted butter and onions until smooth and no lumps remain. This mixture is called a roux, and it’s the foundation of our creamy cheese sauce. Continue to cook and stir the roux for 1 to 2 minutes. This step is essential to cook out the raw flour taste and ensure a smooth, non-grainy sauce. The roux will become bubbly and slightly fragrant as the flour cooks. Don’t skip this step, as undercooked flour can result in a pasty or grainy sauce.

Step 3

In a separate 2-cup glass measuring cup, combine the 3/4 cup of Progresso™ reduced sodium chicken broth and 3/4 cup of milk. Whisk them together briefly to combine. Gradually pour the broth and milk mixture into the saucepan with the roux, whisking constantly as you pour. Pouring gradually and whisking continuously helps to prevent lumps from forming in the sauce and ensures a smooth consistency. Increase the heat to medium-high and heat the sauce to boiling, stirring constantly with the whisk. Continue to boil and stir for 1 minute. Boiling activates the thickening properties of the flour and allows the sauce to thicken properly. Don’t stop stirring during this step, as the sauce can easily scorch or stick to the bottom of the pan.

After boiling for 1 minute, reduce the heat to medium. Stir in 1 cup of the shredded Cheddar cheese into the sauce. Continue to cook and stir until the cheese is completely melted and the sauce is smooth and creamy. Stir occasionally to ensure the cheese melts evenly and doesn’t clump. Once the cheese is melted, remove the saucepan from the heat. The cheese sauce is now ready to be poured over the pierogies.

Step 4

While the cheese sauce is being prepared, let’s thaw the frozen pierogies. Place the 1 package (16 oz) of frozen potato and cheddar pierogies in the prepared baking dish. Pour 1 tablespoon of water over the pierogies. Cover the baking dish tightly with plastic wrap. Ensure the plastic wrap is microwave-safe. Microwave the pierogies on High for 2 minutes. Carefully remove the plastic wrap (be mindful of steam). Stir the pierogies gently to distribute the heat evenly. Re-cover with plastic wrap and continue microwaving on High for another 1 1/2 to 2 minutes, or until the pierogies are thawed. The pierogies should be pliable and no longer frozen solid. Microwaving helps to thaw the pierogies quickly and ensures they are tender when baked.

Once the pierogies are thawed, pour the prepared cheese sauce evenly over the pierogies in the baking dish. Distribute the sauce to ensure all pierogies are coated. Top the cheese-sauce-covered pierogies with the 1 cup of cubed ham, spreading it evenly over the surface. Finally, sprinkle the remaining 1/2 cup of shredded Cheddar cheese over the ham. This final layer of cheese will melt beautifully and create a golden, cheesy topping.

Step 5

Place the baking dish in the preheated oven and bake for 20 to 25 minutes. Bake until the cheese is melted and bubbly and the edges of the bake are lightly golden brown. The baking time may vary slightly depending on your oven, so keep an eye on it. The cheese should be fully melted and slightly browned, and the sauce should be bubbly around the edges. Once baked, remove the baking dish from the oven and let it stand for 10 minutes before serving. This resting time allows the bake to set slightly and makes it easier to serve. Before serving, sprinkle the 2 tablespoons of thinly sliced green onions over the top of the bake as a garnish. The green onions add a fresh flavor and a pop of color to the finished dish. Serve hot and enjoy!

Nutrition Facts

(Per Serving, approximate)

• Servings: 6
• Calories: Approximately 450-550 calories per serving

Note: Nutritional values are estimates and can vary based on specific ingredient brands and portion sizes. This is an approximation based on standard ingredient values and the recipe yield. For more precise nutritional information, you can use online nutritional calculators and input the specific brands and quantities of ingredients used. Keep in mind that factors such as the type of milk, cheese, and ham used will all influence the final calorie count and nutritional profile. This recipe is a moderately calorie-dense dish due to the cheese, butter, and ham. It is important to consider portion sizes when serving, especially for those watching their calorie intake.

Preparation Time

• Prep Time: 30 minutes
• Total Time: 1 hour 5 minutes

This recipe is designed to be relatively quick and easy to prepare, making it ideal for weeknight meals. The prep time primarily involves dicing onions, shredding cheese (if not using pre-shredded), cubing ham, and measuring ingredients. The cooking time includes making the cheese sauce, thawing the pierogies, and baking the final dish. The total time, including prep and cook time, is approximately 1 hour and 5 minutes. This timeframe can be further optimized by using pre-diced onions, pre-shredded cheese, and pre-cubed ham, which can significantly reduce the prep time.

How to Serve

This Ham and Cheddar Pierogi Bake is a satisfying meal on its own, but it can be enhanced with complementary side dishes and garnishes. Here are some serving suggestions to elevate your pierogi bake experience:

• Side Salad: A crisp and refreshing side salad is a perfect counterpoint to the richness of the pierogi bake. Consider a simple green salad with a light vinaigrette dressing, or a more substantial salad with mixed greens, tomatoes, cucumbers, and carrots. The acidity of the vinaigrette will cut through the richness of the cheese sauce, creating a balanced meal.
• Steamed or Roasted Vegetables: Add some healthy vegetables to your meal by serving the pierogi bake with steamed or roasted vegetables. Broccoli, green beans, asparagus, or Brussels sprouts are all excellent choices. Roasting vegetables with a little olive oil, salt, and pepper will bring out their natural sweetness and complement the savory flavors of the bake.
• Garlic Bread or Crusty Bread: For those who love bread with their meals, garlic bread or crusty bread is a great accompaniment to the pierogi bake. The bread is perfect for soaking up any extra cheese sauce on the plate. Toasted baguette slices or warm dinner rolls are also delicious options.
• Sour Cream or Greek Yogurt: A dollop of sour cream or plain Greek yogurt adds a cool and tangy contrast to the warm, cheesy bake. The creamy texture and slight acidity of sour cream or Greek yogurt enhance the overall flavor profile and provide a refreshing element.
• Hot Sauce or Red Pepper Flakes: For those who like a little heat, offer hot sauce or red pepper flakes on the side. A few dashes of your favorite hot sauce or a sprinkle of red pepper flakes will add a spicy kick to the pierogi bake and cut through the richness of the cheese.
• Fresh Herbs: In addition to green onions, consider garnishing with other fresh herbs such as chopped parsley, chives, or dill. Fresh herbs add a pop of color and a bright, herbaceous flavor that complements the savory ingredients.

Additional Tips

To make your Ham and Cheddar Pierogi Bake even more delicious and customized to your liking, here are five helpful tips:

1. Cheese Variations: Don’t limit yourself to just cheddar cheese! Experiment with different cheese combinations to create unique flavor profiles. Try using a blend of cheddar and Monterey Jack for a smoother melt and milder flavor, or add some Gruyere or Swiss cheese for a nutty and sophisticated taste. For a spicier kick, incorporate pepper jack cheese. Smoked Gouda or provolone can also add interesting depth and complexity to the cheese sauce.
2. Add Vegetables: Boost the nutritional value and flavor of your pierogi bake by adding extra vegetables. Sauté diced bell peppers, mushrooms, zucchini, or spinach along with the onions at the beginning of the cheese sauce preparation. These vegetables will add texture, flavor, and vitamins to the dish. Roasted vegetables like broccoli florets or asparagus spears can also be added to the baking dish before baking for a heartier and more vegetable-rich meal.
3. Spice it Up: If you prefer a bit of heat, there are several ways to spice up your pierogi bake. Add a pinch of red pepper flakes to the cheese sauce for a gentle warmth, or incorporate a dash of hot sauce or Dijon mustard for a more pronounced kick. You can also sauté a finely minced jalapeño pepper along with the onions for a spicier base.
4. Crispy Topping: For added texture and flavor, create a crispy topping for your pierogi bake. Before baking, sprinkle breadcrumbs, crushed crackers, or crispy fried onions over the final layer of cheese. For extra flavor, toss the breadcrumbs with melted butter, garlic powder, and paprika before sprinkling them over the bake. This crispy topping will add a delightful crunch to each bite.
5. Make-Ahead Instructions: This pierogi bake can be partially prepared ahead of time, making it even more convenient for busy weeknights. You can make the cheese sauce ahead of time and store it in the refrigerator for up to 2 days. Thaw the pierogies and cube the ham in advance as well. When you’re ready to bake, simply assemble the dish, pour the cheese sauce over the pierogies and ham, top with cheese, and bake as directed. This will significantly reduce the preparation time on the day you plan to serve it.

FAQ Section

Here are some frequently asked questions about the Ham and Cheddar Pierogi Bake recipe, focusing on ingredient substitutions and common queries:

Ingredients FAQ

Q1: Can I use fresh pierogies instead of frozen?

A: Yes, you can definitely use fresh pierogies instead of frozen. If using fresh pierogies, you can skip the microwaving step to thaw them. Simply assemble the bake by placing the fresh pierogies directly in the baking dish and pouring the cheese sauce over them. You may need to slightly reduce the baking time, as fresh pierogies are already cooked. Keep an eye on the bake and remove it from the oven when the cheese is melted and bubbly and the pierogies are heated through. Fresh pierogies may have a slightly softer texture compared to frozen pierogies after baking.

Q2: Can I substitute the ham with another protein?

A: Absolutely! Ham can be easily substituted with other cooked proteins to suit your preferences or dietary needs. Cooked and crumbled bacon or pancetta would add a smoky and salty flavor similar to ham. Diced kielbasa or Italian sausage would provide a heartier and spicier option. Shredded cooked chicken or turkey are leaner alternatives. For a vegetarian option, consider using sautéed mushrooms, roasted vegetables like bell peppers and zucchini, or even cooked lentils or chickpeas for protein.

Q3: What kind of cheese is best for this recipe?

A: Cheddar cheese is the classic and recommended choice for this recipe due to its sharp, tangy flavor that pairs well with ham and pierogies. However, you can experiment with other cheeses or cheese blends to customize the flavor. Sharp cheddar provides a more pronounced flavor, while mild or medium cheddar will be creamier. Monterey Jack melts beautifully and adds a mild, buttery flavor. Gruyere or Swiss cheese offer a nutty and slightly sweet taste. For a smoky flavor, consider smoked Gouda or provolone. A combination of cheddar with another cheese, such as Monterey Jack or Gruyere, can create a more complex and balanced flavor profile.

Q4: Can I make this recipe dairy-free?

A: Yes, with a few substitutions, you can adapt this recipe to be dairy-free. Use a plant-based butter alternative, such as vegan butter sticks, in place of dairy butter. Substitute the milk with unsweetened almond milk, soy milk, oat milk, or cashew milk. For the cheddar cheese, use a dairy-free cheddar cheese alternative. There are many brands of vegan cheddar cheese shreds available in most supermarkets. Keep in mind that dairy-free cheese alternatives may melt and taste slightly different from dairy cheese, but they will still provide a cheesy flavor and texture to the bake.

Q5: Can I use a different type of broth?

A: Yes, you can use different types of broth depending on your preference or what you have on hand. Chicken broth is recommended for its classic savory flavor, but vegetable broth is a great vegetarian alternative and will still provide a delicious savory base for the sauce. Beef broth could also be used for a richer and deeper flavor, although it will alter the overall taste profile of the dish. Ensure you use reduced sodium broth to control the saltiness of the recipe, regardless of the type of broth you choose. Homemade broth of any kind will always enhance the flavor even further.

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